Mango Panna Cotta

This creamy, smooth Italian dessert is made with silky vanilla-infused panna cotta layered with a vibrant mango purée from fresh (or frozen) mangoes. It’s light, refreshing, and an ideal treat for warm days or if you’re simply craving for tropical treat.

Despite its fancy appearance, panna cotta is surprisingly simple to prepare. The combination of rich cream and fresh (or frozen) mango creates a perfectly balanced dessert. You can also prepare it in advance, making it ideal for entertaining.

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Recipe in a Glance

• Taste – Sweet, creamy, and tropical with a hint of vanilla.
• Texture – Smooth, silky, and melt-in-your-mouth.
• Time – About 15 minutes of active prep, plus chilling time.
• Ease – Simple, beginner-friendly, and foolproof.

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Ingredients You’ll Need

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.

PRODUCE:

• mangoes. 200g frozen mango chunks, substitute with fresh mango chunks.

REFRIGERATED:

• heavy cream/ double cream. 240g (1 cup)

PANTRY:

• sugar. You’ll need at least 3 tablespoons of granulated white sugar + more depending on the sweetness of your mangoes.
• gelatin powder. 7 grams (1 packet of gelatine powder) of unflavored gelatine powder
• vanilla. 1 teaspoon vanilla bean paste; substitute with pure vanilla extract in equal amount.

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How to Make Mango Panna Cotta

STEP 1. PREPARE THE GELATIN. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Set aside.

STEP 2. MAKE THE PANNA COTTA. In a saucepan, combine the heavy cream, sugar, and vanilla. Stir, using a spatula, until the sugar is dissolved. Bring cream just to a simmer. Remove from heat, then add the gelatine and stir until completely dissolved. 

Strain the mixture into another bowl that is placed over an ice bath. Cool down the mixture by mixing it with a spatula until slightly cool and creamier. Pour the mixture into small bowls or any molds you like. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

STEP 3. MAKE THE MANGO PUREE. In a blender, puree fresh or frozen mangoes and water until smooth.

STEP 4. ASSEMBLE THE DESSERT. Run the blade of a small knife between the panna cotta and the mold. Dip the mold in hot water for 30 seconds, then unmold into the center of a shallow bowl. Pour the mango puree around the panna cotta and garnish with fresh sliced strawberries and mango chunks. Alternatively, you can simply spoon the mango purée over the top and serve.

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Tips for the Best Mango Panna Cotta

• Don’t skip the straining step as it removes any bits of undissolved gelatine and ensures a nice smooth dessert.
• Use ripe, sweet mangoes for the best flavor. If mangoes are not in season or pressed for time, you can easily use store-bought canned mango puree.
• Let the panna cotta set completely before adding the mango layer.
• Adjust sugar levels in the mango purée based on the sweetness of your mangoes.
• For a dairy-free version, substitute coconut milk for heavy cream.

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